First the nuts are peeled until they are left without a shell and reserve. Once this step is done, the idiazabal cheese is cut into small pieces and reserve.
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| INGREDIENTS TO REFRUSE OF NUTS AND IDIAZABAL CHEESE ON BLACK SAUCE: |
| 50 grams of nuts 6 eggs 50 grams of cheese idiazabal smoked onion chipirones bread perejil salt olive oil |
INGREDIENTS TO REFRUSE OF NUTS AND IDIAZABAL CHEESE ON BLACK SAUCE:
2. While these two processes we will have pointed up the onion over low heat in a casserole.
3. When the onion is totally poached we will add the black ink envelopes and let reduce for a couple of minutes.
4. This stew will pass through the Pasapures so that it is finer and we will reserve it until the plate assembly. We will put in a casserole to heat a little oil.
5. At the same time we will beat the eggs on a plate and after being beaten we will add the nuts, the cheese and salt.
6. All this we pour it into the pan and make a scramble. When the scramble is half curd we will remove it from the heat.
7. In a pan we will heat a substantial amount of oil to realize some bread toast.
8. We will put the ink at the bottom of the plate, on it we pour the rebound and accompany them with the bread toast. As a final touch we will sprinkle the plate with parsley.
